10 Special Dishes Of Archipelago Cuisine, Lasting For Breaking The Fast And Suhoor

JAKARTA - Nusantara has various specialties of cuisine. From Sabang to Merauke, they have a way to process the surrounding produce into delicious food. During the fasting moment of Ramadan, you can enjoy the delicacy of the food.

Even more fun, some of the lists of side dishes typical of Nusantara cuisine can last a day or even more stored. So, are you interested in reducing the fuss in the kitchen by filling up the food stock full of spices below?

Rendang

This meat-based food, which takes a long time to process, is very popular overseas. When cooked dry, rendang can last up to three days without being stored in the refrigerator.

But to be safe, you can store it in the refrigerator and warm it up before eating the meal.

Yeast jerky

Rendang and yeast jerky are both made from meat. Yeast jerky is a side dish of serundeng mixed with beef jerky. Yeast jerky will also keep for up to a week in the refrigerator.

When cooked properly, yeast jerky can be stored for several days without refrigerating it. You need to make sure the container is airtight.

BACA JUGA:

Fried chicken

The chicken covered with special spices and full of spices has a rich taste. The way to process it makes this typical Indonesian dish can last a long time. Fried chicken is processed by braising or boiling until the seasoning water absorbs perfectly.

Chicken catch

Chicken hiding behind fried temurui leaves can be your food stock. At the longest, catch chickens can be stored for up to two days. Temurui leaves themselves have health benefits, which can reduce blood sugar levels.

Chicken satay

First, in order for the chicken satay to last you need to order the satay with dry spices. Well, the peanut sauce satay seasoning can be melted when you eat it. That way, the satay made from chicken meat and baked it can be saved for the suhoor menu.

lauk awet untuk sahur — Illustration of chicken satay (Pexels/Artem Beliaikin)

Dry tempeh

Dry tempeh is the easiest to process compared to other typical Indonesian side dishes. Dry tempeh comes from tempeh which is cut thin and small and then fried dry. To give it a delicious taste, dry the tempeh seasoned with garlic, galangal, lemongrass, and bay leaves.

Balado potatoes

The best known dry Balado potato is Mustofa Potato. Why is it called Mustofa Potatoes? The name is taken from the name Opo Mustopa, a palace chef in Cipanas who processed potato scraps and cut them into matches.

The potatoes are flavored with Balado, cooked until absorbed and dry. In texture, the dried Balado potatoes are crisper. In fact, it is often a snack besides being able to accompany a plate of warm rice and fried eggs.

Potato fried chili sauce

The difference between fried potato chili sauce and dry Balado potatoes is the shape and texture. Potato fried chili sauce is usually added with petai and beef liver. The texture is soft and sticky because thick coconut milk is added when cooked.

Shredded fish with basil chili

You can definitely guess, fish with basil spices are popular typical of Manado cuisine. For iftar as well as suhoor menu, you can choose shredded fish with basil sauce.

Roa Sauce

The roa sauce and shredded fish chili basil are both typical of Manado. The fish that is processed into chili sauce is smoked first, this is what makes this sauce taste unique besides having the spiciness level of the chili.

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Tag: nusantara rekomendasi puasa ramadan kuliner